Holy shit these are really good and really filling. My wife wanted spring rolls for lunch this week so I was happy to meal prep 19 of them. Recipe for 10 (double this for all 19/20):
10 eleven inch rice wrappers
1/2 box (4 oz) thin rice noodles (maifun)
1 large carrot (5 oz)
1/2 cucumber (3 oz)
1 package imitation crab (8 oz)
1 bag raw shrimp (10 oz)
1/2 head of romaine lettuce (2.3 oz)
For shrimp:
1.5 tsp canola oil (8 grams)
3 cloves garlic
Pinch salt and pepper
Pinch Cajun seasoning (or any preferred spice)
For sauce:
1.5 tsp brown sugar (11 grams)
3 Tbs soy sauce
Juice of 1/2 lime
1.5 tsp sesame oil
1 Tbs fish sauce
1 Tbs siracha
2 Tbs PB2 peanut butter powder
Bring water to boil in wok. Briefly whisk together sauce ingredients. Shred carrot and cucumber with a cheese grater or mandolin
Parboil rice noodles in boiling water for 3 minutes. Drain and rinse. Put wok back on heat. Stir fry rice noodles together with sauce over high heat for another minute. (Alternatively you can use sauce on the side but I love having stir fried noodles in the spring rolls since it adds so much flavor throughout)
Toss shrimp with oil, garlic, salt, pepper, and Cajun seasoning (optional). Stir fry for 2-4 minutes until fully cooked through.
Set up your spring roll assembly station! One at a time soak rice paper in water for 10 seconds then lay flat on cutting board. Add large leaf of romaine, then imitation crab, 2-3 shrimp depending on size*, pinch of cucumber and carrot, and then two ounces of stir fried rice noodles. Roll spring roll
*I had large shrimp so I halved each shrimp and laid 4 halves end to end so each bite had some shrimp in it
montag98
this looks amazing ❤️
pokingoking
How on earth are you stacking them like that without them sticking to each other? Whenever I make spring rolls I have to be sure they don’t even touch on a plate next to each other, let alone a pyramid of them!
5 Comments
Holy shit these are really good and really filling. My wife wanted spring rolls for lunch this week so I was happy to meal prep 19 of them. Recipe for 10 (double this for all 19/20):
10 eleven inch rice wrappers
1/2 box (4 oz) thin rice noodles (maifun)
1 large carrot (5 oz)
1/2 cucumber (3 oz)
1 package imitation crab (8 oz)
1 bag raw shrimp (10 oz)
1/2 head of romaine lettuce (2.3 oz)
For shrimp:
1.5 tsp canola oil (8 grams)
3 cloves garlic
Pinch salt and pepper
Pinch Cajun seasoning (or any preferred spice)
For sauce:
1.5 tsp brown sugar (11 grams)
3 Tbs soy sauce
Juice of 1/2 lime
1.5 tsp sesame oil
1 Tbs fish sauce
1 Tbs siracha
2 Tbs PB2 peanut butter powder
Bring water to boil in wok. Briefly whisk together sauce ingredients. Shred carrot and cucumber with a cheese grater or mandolin
Parboil rice noodles in boiling water for 3 minutes. Drain and rinse. Put wok back on heat. Stir fry rice noodles together with sauce over high heat for another minute. (Alternatively you can use sauce on the side but I love having stir fried noodles in the spring rolls since it adds so much flavor throughout)
Toss shrimp with oil, garlic, salt, pepper, and Cajun seasoning (optional). Stir fry for 2-4 minutes until fully cooked through.
Set up your spring roll assembly station! One at a time soak rice paper in water for 10 seconds then lay flat on cutting board. Add large leaf of romaine, then imitation crab, 2-3 shrimp depending on size*, pinch of cucumber and carrot, and then two ounces of stir fried rice noodles. Roll spring roll
*I had large shrimp so I halved each shrimp and laid 4 halves end to end so each bite had some shrimp in it
this looks amazing ❤️
How on earth are you stacking them like that without them sticking to each other? Whenever I make spring rolls I have to be sure they don’t even touch on a plate next to each other, let alone a pyramid of them!
Looks so good i might try this🤩🤤
And I would eat all of these in two days